My earliest food memory recalls making homemade ravioli with my family as a child. It was typical of Sunday dinner in our household. Everything was made from scratch and everybody pitched in. The task was labor intensive but far more rewarding than buying frozen ravioli from a store. It was an event that brought the […]
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How To: French-Cut a Rack of Lamb
The term “French-cut” or “Frenching” a rack of meat refers to cleaning the rib bones that protrude from the meat base. The process removes the sinew and muscle tissue that exists between the bones and then scrapes them clean. Note: This method can be used for pork, lamb or beef. A boning knife with a […]
Herb Crusted Rack of Lamb: The Start of Comfortable Dining
Janine was always a little nervous eating around me when we first started dating. It didn’t matter if we were dining at a swanky restaurant or having a simple meal at home. She would display proper table manners at all times. The first time we ate rack of lamb proved to be a defining moment. […]
Pan Roasted Salmon: A Reasonable Compromise
Fish is by far my favorite food. In fact, I like everything about fish. I like catching fish. I like cooking fish. I especially like eating fish. I even like the way fish smells. If it was up to me, I would eat some sort of fish every day. Unfortunately, Janine does not share my […]
Sole and Salmon Turban: Janine not Keen on Mousseline
This type of recipe is right out of Escoffier’s playbook. I learned how to make it at the Ecole Ritz Escoffier in Paris. The school is located right across the hall from the very same kitchens that August Escoffier himself once presided over. I really enjoy this type of cooking. It is labor intensive and […]
Duck Breast With Pomegranate Gastrique: Don’t Ask. Just Go With The Flow
I learned how to make this dish when I was a student at the French Culinary Institute (which is now called The International Culinary Center). We used orange juice and candied orange zest to create a quicker and easier version of the classic French dish duck a l’orange. A gastrique is a sweet and sour […]
Lentil Soup: New Year’s Day Tradition, Father’s Day Favorite
Eating lentil soup on New Year’s Day has been a family tradition for as long as I can remember. My mother would prepare a big batch in the morning and keep it warm on top of the stove. The rest of us would snack on it all day long, hoping it will bring us good […]
Boneless Barbeque Beef Short Ribs: A Recipe for All Seasons
Few foods are more satisfying than Beef Short Ribs. When properly prepared, each bite is rich on the palate and delivers a complex, pronounced flavor. Our appetite for them never seems to tire although our sources tend to be seasonal. We order them all year-long when dining out, but only prepare them ourselves in cooler […]
Eggplant and Roasted Red Pepper Terrine: The Impulse Buy I never Regret
I love going food shopping. It doesn’t matter where or when. If fresh produce is involved, I’m in! For me, internet grocery delivery services will never replace the local market. Purchasing food is a sensory experience just like eating the final product. You have to see it, touch it, pick it up and give it […]
How To: Prepare a Boneless Roast From a Pork Picnic Shoulder
The Pork Picnic Shoulder is a versatile cut of meat. It consists of the lower shoulder and upper forearm of the animal. The arm and shank bones run through it and it is usually sold with a portion of skin still attached. The Picnic Shoulder is prized for its high fat content. Bands of fat […]
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